You could if your leavening is yeast based, but not if they are baking powder/soda pancakes. Depending on the proportions and technique of your recipe (separated eggs?)you might be able to combine the batch with some sourdough starter the night before the morning you plan to serve them, or alternatively to add extra milk and turn it into a crepe like batter. It depend on what and how much of it is in you recipe.

I used to make pancake batter on Sunday night, and then fry up a few pancakes each morning over the next 3-4 days before my daughter went to school. The first couple of days' worth were absolutely fine, as if I had just made the batter. Day 3 and 4, the pancakes had less air and were flatter. And on day 4, if we got that far, the batter was a bit grey, but the odor and flavor was fine.